I love fresh apricots! This looks good…and as with knishes, I’m not sure I’ve ever had kugel. Again, how is this possible?!

Ingredients

For pudding

1 cup soymilk

2 tablespoons fresh lemon juice

8 ounces fettuccini, broken in half

3 12.3-ounce packages silken tofu (not lite)

1/4 cup vegan cream cheese

1 cup sugar

2 tablespoons vegan margarine

1 tablespoon egg replacer

1 tablespoon vanilla

For topping

1 16-ounce can unsweetened pie cherries

1 cup sliced dried apricots

3/4 cup sugar

1/4 teaspoon almond extract

1 tablespoon cornstarch

1 tablespoon cold water

Instructions

Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.

In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process.